These Cadbury Mini Egg Chocolate Chip Cookies are a fun twist on a classic favorite, combining the chewy goodness of chocolate chip cookies with the colorful, crunchy surprise of Cadbury Mini Eggs. Perfect for Easter celebrations or any time you’re craving a festive, sweet treat, these cookies are a guaranteed hit!
Why You’ll Love This Recipe
I absolutely love how these cookies blend the rich, smooth flavor of chocolate with the satisfying crunch of Cadbury Mini Eggs. The colorful candy pieces add a whimsical touch, making them ideal for a holiday or just as a playful snack. The combination of semi-sweet chocolate chips and chopped Mini Eggs creates a delightful contrast in texture, with each bite offering a mix of chewy, crunchy, and chocolatey goodness. Plus, they’re quick to prepare and bake, so you can enjoy fresh, warm cookies in just under half an hour!
Ingredients
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1 cup chocolate chips (semi-sweet or milk chocolate)
1 1/2 cups Cadbury Mini Eggs, roughly chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture, and beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips and chopped Cadbury Mini Eggs, ensuring they are evenly distributed throughout the dough.
Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 24 cookies
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Variations
Nutty Twist: Add 1/2 cup of chopped walnuts or pecans for a nutty crunch that complements the chocolate and Mini Eggs.
Chocolate Lovers’ Version: Use a combination of dark, milk, and white chocolate chips for an extra indulgent treat.
Mini Egg Alternatives: If Cadbury Mini Eggs aren’t available, try using pastel-colored candy-coated chocolates or another similar candy for a festive effect.
Vegan Version: Substitute the butter for a plant-based butter alternative, and use a flax egg or other egg replacer for a dairy-free, vegan option.
Storage/Reheating
Storage: Store these cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can freeze them for up to 3 months.
Reheating: If you prefer warm cookies, pop them in the microwave for about 10-15 seconds to soften them up before enjoying.
Related Recipes:
- Cheesecake Stuffed Chocolate Chip Cookies
- Classic Pumpkin Chocolate Chip Cookies
- The Best Chewy Chocolate Chip Cookies
FAQs
How do I get my cookies to be soft and chewy?
To achieve soft, chewy cookies, make sure you don’t overmix the dough. Overworking the dough can lead to denser cookies. Also, don’t overbake them—take them out of the oven when the edges are golden but the centers are still soft.
Can I make these cookies ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 3 days before baking. This will also help enhance the flavor. You can also freeze the dough in balls, ready to bake whenever you need a fresh batch.
Can I use regular chocolate chips instead of mini eggs?
Yes, you can substitute the Mini Eggs with more chocolate chips, or even try other candies or dried fruits to personalize the recipe.
What if I don’t have parchment paper for the baking sheet?
If you don’t have parchment paper, you can lightly grease your baking sheet with butter or cooking spray to prevent the cookies from sticking. Alternatively, a silicone baking mat works well too.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains xanthan gum to help with texture.
Conclusion
These Cadbury Mini Egg Chocolate Chip Cookies are a delightful way to bring some color and fun to your baking! With their chewy texture, sweet chocolate flavor, and the crunch of Mini Eggs, they’re sure to be a favorite. Whether you’re celebrating a holiday or simply in the mood for a treat, these cookies are a quick and easy way to enjoy a festive snack. Enjoy them warm out of the oven or share them with friends and family—either way, they’re a guaranteed hit!
📖 Recipe:
Print
Cadbury Mini Egg Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Cadbury Mini Egg Chocolate Chip Cookies are the perfect blend of chewy chocolate chip goodness and the colorful crunch of Cadbury Mini Eggs. Ideal for Easter or any festive occasion, these cookies offer a playful twist on the classic cookie recipe. With a combination of semi-sweet chocolate chips and chopped Mini Eggs, they’re sure to delight both kids and adults alike. Quick and easy to prepare, these cookies are a must-try treat for any chocolate lover!
Ingredients
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips (semi-sweet or milk chocolate)
1 1/2 cups Cadbury Mini Eggs, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture, and beat until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and chopped Cadbury Mini Eggs, ensuring they are evenly distributed throughout the dough.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze unbaked cookie dough balls for up to 3 months for a quick bake later.
Adjust baking time for larger or smaller cookies, but keep an eye on the edges to prevent overbaking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American, British (for the Cadbury Mini Eggs)
Nutrition
- Serving Size: 24 cookies
- Calories: 180 kcal
